Vegetable-Sausage Soup Reviews

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Reviews

users rating3.5/4

Delicious fall soup! Big hit with my kids! In the tradition of meddling home cooks I substituted fennel for the mushrooms and cannellini beans for the chickpeas. Also used a full bottle of beer, added Parmesan and ditalini. Yum!

I made this forgetting the beer, and with Tofurky Sausage, as my husband and I are vegetarians, and it was delicious! My husband actually my husband ate most of it he liked it so much. Very warm for the beginning of these autumn months!

This was wonderful! I can never leave a recipe alone, so I substituted small white beans for the garbanzos (my personal preference), and added a bit of pesto in each bowl along with freshly grated parmesan before serving. Wow...rave reviews and definitely a keeper.
Thanks for this great website...use it several times a week and it's a big help to read what the other cooks have to say.

This is just what I was looking for to use up some hot Italian sausage. I followed the recipe almost exactly. I used all fresh herbs and ran out of onions so I used shallots instead. I think next time I will experiment with more vegetables. This is a great basic soup with a nice slightly spicy kick. Best of all chopping included the whole thing whipped together in 45 min.

The recipe is okay, but the basic idea is a good place to experiment from. My changes: 1 lb turkey/basil/sun-dried tomato sausage instead of hot (drain grease before sauteing onions), a quart of home-canned tomatoes, pureed, 3 cups chicken stock, and 1/2 cup of red wine instead of beer. After the carrots are just tender, I add a big handful of coarse chopped napa cabbage, and simmer 10 minutes. I also use a mixture of Italian herbs, a spoon of pesto from my freezer, and add some parm. when I serve.